AtlantiCatch.ca » Fresh Mussels

mussels with marinara- frozen or fresh?

admin — Thu, 25 Mar 2010 23:41:49 +0000

I am making a mussels with marinara tonight and I don’t have Fresh Mussels available- what are the cons about using frozen mussels and what preparation changes should I make???

if you cook them from frozen,be careful about the amount of water that comes out of them,there will be a fair bit.also they tend to get overcooked from frozen and shrink..
good luck

euromaxx a la carte | Pot au feu of sole and mussels

admin — Wed, 24 Mar 2010 12:26:47 +0000

The MS Deutschland is Germany’s one and only 5star cruise liner: We went on board to see how head chef Erik Brack cooked a delicious stew – Mediterranean style for us.

Ingredients (serves four):
600g sole
500g Fresh Mussels
¼ fennel
2 sticks of celery
1 carrot
2 shallots
150ml dry white wine
1 bayleaf
10 peppercorns
3 juniper berries
50 ml Noilly Prat
300 ml cream
200g frozen young peas
Butter
Salt, sugar, freshly ground pepper
For the vegetables:
6 sticks of white asparagus
6 sticks of green asparagus
4 small carrots
1 yellow courgette
1 green courgette
4 cherry tomatoes
1 large sweet potato
Olive oil
Salt, freshly ground pepper, nutmeg
Butter
Instructions:
Skin and filet the sole. Make a 4cm long cut on the thicker side of each filet, and thread the thinner end through the cut to form a bow. Place in the refrigerator. Remove the head from the fish, wash the bones and chop. Wash the fennel, shallots, celery and carrots and chop into small pieces. Melt the butter in a large pan and add half the vegetables. Allow them sweat gently before adding a dash of white wine and Noilly Prat. Add the fish bones, season, and fill the pan with water. Bring the fish stock to the boil, and let it simmer for 25 minutes before straining it through a tea towel.
Scrub the mussels with a brush. Now allow the rest of the vegetables to sweat gently in a pan with some butter. Add the mussels and some of the fish stock. Cover the pan and simmer for three minutes. Strain the stock once again, remove the mussels from the shells, and add them to the stock.
Reduce the rest of the fish stock to about 100ml at a low heat. Add the cream and bring to the boil. Add the peas and puree the mixture in a blender. Strain the sauce and season with salt, sugar and pepper.
Peel the asparagus and chop diagonally about 6cm under the tip, then cut in half lengthwise. Chop up the left-overs of the asparagus. Peel the carrot. Scoop out 12 similar-sized balls from the courgettes. Cut a cross into the top of the cherry tomatoes and pour boiling water over the top. Plunge into cold water and slip off the skins. Peel the sweet potato and dice into 1cm cubes.
Fry the potato cubes in hot olive oil in a non-stick pan. Add the butter, asparagus and carrots, and allow to sweat gently for three minutes on a medium heat. Add the chopped asparagus and courgette balls and cook for three more minutes. Add the cherry tomatoes and warm through.
Meanwhile melt some butter in a pan and add the seasoned sole fillets and a bit of the stock, and poach the fish. Finally, warm the mussels in the stock and serve.

Duration : 0:4:15

Technorati Tags: cooking, Deutsche, DW-TV, euromaxx, Welle

Where can I find fresh mussels in San Fernando Valley?

admin — Mon, 22 Mar 2010 04:37:51 +0000

I found this

http://www.goldsea.com/Parenting/Malls/gmn.html

http://www.chowhound.com/topics/481692

Can I freeze fresh mussels, and if so, what the best way to defrost them?

admin — Fri, 19 Mar 2010 06:29:23 +0000

yes they freeze well.
wash, bag and freeze.
I dump them straight into whatever im cooking or into boiling water and remove the ones that don’t open.
ive never defrosted them beforehand because i was told they lose flavor and texture if you do.
peace><>

What’s with the pricing of fresh mussels in North America? (also asked in Business).?

admin — Sun, 14 Mar 2010 03:29:20 +0000

In eastern Canada and northeastern USA States, 35 years ago one would find mussels at fish markets selling for 50c a pound, 3lbs for $1.00 on sale. Since then the cultivated (farmed) mussel industry has developed like crazy in that part of the world, especially in Maine and Prince Edward Island, whose mussel farms now supply most of North America. So why is it that, with such impressive growth of the industry with managed aquicultural production, growing economies of scale and corresponding increase in supply, prices have increased so much? First these mussel farms introduced a standard 2lb (907g) bags, priced at $ 1.00. That became $ 1.49 about 20 years ago. Just 5 years ago the standard price was still $ 1.99 (in either US or CDN dollars; for some reason currency differential – which became almost 40% at one point – was never reflected in dollar prices charged on either side of the border). All of a sudden about 3 years ago the standard price jumped to $ 2.99.
Then, since the beginning of the the year the price jumped again to $ 3.99 and just recently to $ 4.49 and even $ 4.79! This past holiday weekend, stopping at various supermarkets during our family’s annual fall foliage-viewing trip, we noticed 2lb/907g bags being promoted at one USA chain and one Quebec chain at $ 3.99, all other chains had them priced at $ 4.49 (again with no dollar differentials in US versus Canadian stores’ prices notwithstanding the current 14% US to CDN currency conversion). Why is this?? Should not the successful growth of the aquicultured mussels industry stabilized and even lowered the price, as happened from aquicultured Atlantic salmon farming? (The price increase for farmed mussels has even greatly outpaced that for wild Atlantic lobster even!) I have heard and read nothing about any disease or weather problems harming the Maritimes and Maine’s mussel industry. Is there some sort of mussel cartel or producer or marketer conspiracy going on here?
(If you are logged into Yahoo-Answers from a European country, where mussels have been farmed for more than a century, can you inform if there have been price increases similar to what has happened with the delicious mollosks from Maine and the Candian Maritimes here in North American?)

its called price fixing which is both unethical and a illegal sales practise

Can you freeze fresh store brought mussels to cook the next day or should you keep them in the fridge?

admin — Sat, 13 Mar 2010 05:23:39 +0000

rather than the freezer as long as you cook them the next day after you buy them?

keep them in the fridge. I wouldn’t suggest freezing them.

If I buy fresh Mussels, how can I keep them?

admin — Thu, 11 Mar 2010 06:37:29 +0000

Just in case I can cook them the same day, how long can I keep them?

Always cook Fresh Mussels and clams the same day as you buy them.
Discard any which are open and don’t close when tapped.
Discard any which remain closed after you cook them.
Enjoy!

What are oysters/mussels good for, nutritional wise, and where can I buy them fresh?

admin — Tue, 09 Mar 2010 05:32:03 +0000

I absolutely love mussels and Oysters for some reason. (Though they do give me really bad gas. =/)

I was wondering what nutritional value they have, and where I can buy both… fresh (or at least some what fresh considering I don’t really live on the coast.). I live in Kentucky, and I’m getting ready to eat some mussels from Olive Garden, but I would like to be able to cook them myself without the hefty price tag of continuously eating at Olive Garden.

If you have a Whole Food Market they have all sorts of fish and shellfish. Also, Kroger Grocery Store has pretty good seafood around here (I live in Ohio), but have never tried their shellfish. Or you can look to see if your town has a fish market.

Here are some links to how to cook clams and some recipes:

http://allrecipes.com/HowTo/Cooking-Clams/Detail.aspx

http://www.charlestonseafood.com/ShelfishRecipes.htm

http://www.recipezaar.com/Copycat-Olive-Garden-Seafood-Portofino-213275

Why can’t I eat the fresh mussels that I froze? ?

admin — Mon, 08 Mar 2010 05:17:51 +0000

My friend bought me a bag of Fresh Mussels for a treat. I didn’t feel like eating them that day so I put them straight in the freezer. When I told her what I had done she freaked and said I had ruined them but couldn’t explain why. I’ve bought frozen mussels many a time, they where super fresh when I froze them so what’s the problem?

I think what your friend is saying is that they have lost the quality that they would have had if they were used when they were fresh! I’m thinking that maybe your friend would have brought your frozen mussels in place of the fresh ones had they known you were going to freeze them anyhow.

Ultimately I think your friend felt as though you "wasted" the fresh mussels even though to you it seemed perfectly fine.

Mussels in a Butter Wine Sauce

admin — Tue, 02 Mar 2010 08:23:51 +0000

http://www.lightscameracook.com

Recipe:

Serves 2

1 Dozen Fresh Mussels, rinsed well and drained
1 Tablespoon fresh garlic, minced fine
1/2 Cup sauvignon blanc wine
1 Teaspoon Private Selection® Mediterranean Seafood Grinder
2 Tablespoons butter
1/4 Cup crushed fire roasted tomatoes
Lemon wedge
1/2 Pound cooked and drained pasta (*optional)

1. Add the first four ingredients to a skillet. Place skillet over medium-high heat and
cover. Steam the mussels for 2-3 minutes or until they open. Remove the open
mussels to the serving plates.

2. Pour the liquid through a fine strainer into another skillet. Return the liquid to the
medium-high heat and simmer uncovered until reduced by half.

3. Add the butter, tomatoes and lemon juice. Swirl the pan until butter melts. Pour
over steamed mussels and serve immediately.

4. *Pasta Option Place cooked mussels over pasta and pour sauce over top.

Duration : 0:1:51

Technorati Tags: butter, cook, mussels, pasta, recipe, sauce, seafood, wine